CORN CHOWDER

 CORN CHOWDER

  1. 8 OUNCE BACON CUT INTO 1 INCH PIECES

  2. 2 TABLESPOONS BUTTER

  3. 2 CUPS ONIONS CHOPPED

  4. 2 TABLESPOONS FLOUR

  5. 4 CUPS CHICKEN BROTH

  6. 2 LARGE POTATOS…PREFERABLY YELLOW WAX….PEELED, CUBED

  7. 1 CUP HALF AND HALF

  8. 4 CUPS FRESH CORN KERNALS

  9. SALT

  10. PEPPER

  11. CILANTRO

PROCESS

COOK BACON IN POT OVER MEDIUM HEAT UNTIL FAT RENDERED AND BACON CRISPED…..REMOVE BACON FROM POT.

ADD BUTTER AND CHOPPED ONIONS….COOK UNTIL ONIONS WILT, 10 MIN

ADD FLOUR: COOK 5 MINUTES

ADD POTATOES AND CHICKEN STOCK….COOK OVER MEDIUM LOW HEAT UNTIL POTATOES ARE TENDER, 15 MINUTES

ADD HALF AND HALF….. CORN……SALT AND PEPPER TO TASTE

ADD MORE BROTH IF CHOWDER NEEDS THINNING OR CREAM IF THICKENING

GARNISH WITH CILANTRO AND BACON BITS